Foie gras was reportedly outlawed in California by a bill that passed the state Legislature in 2004 and ultimately went into effect in 2012, according to the LA Times.

A judge has reportedly ruled that the law was unconstitutional because it interferes with an existing federal law that regulates poultry products.

The California foie gras law was reportedly made to prohibit the “force feeding of a bird for the purpose of enlarging the bird’s liver beyond normal size.” Animal rights groups, including the Animal Legal Defense Fund and the Humane Society, reportedly released a statement vowing to appeal.

“The state clearly has the right to ban the sale of the products of animal cruelty, and we expect the 9th Circuit will uphold this law, as it did in the previous rounds of litigation. We are asking the California attorney general to file an immediate appeal,” read the statement.

Chefs are now rejoicing in the news that they will be able to have foie gras on their menus again.

“We are freaking out,” Jon Shook of LA’s Animal and Thomas Keller of Yountville’s French Laundry, told The New York Times, according to the Munchies.

Chef Josiah Citrin at Melisse in Santa Monica is reportedly already preparing for foie gras to be back on the menu.

“I am very excited to have some culinary freedom back and be able to use one of my favorite products again,” Citrin told The Times.

Another Los Angeles chef Ludo Lefebvre of Trois Mec and Petit Trois has also expressed excitement.

“First and foremost I am very happy for my guests. I know the people of California have missed their foie. Speaking as a French chef, it is an important ingredient and part of the legacy of French cooking, so I am thrilled to be able to add it to the menus of Petit Trois and Trois Mec,” stated Lefebvre.